Pumpkin-Pear Bread

Makes one 9 x 5 inch loaf or 6 small loaves

The inspiration for this recipe came from some gorgeous, uber-ripe Bartlett pears I found at the farmer’s market. I remembered I had some canned organic pumpkin at home, and though I’ve never seen pumpkin-pear bread, it sounded like something yummy to eat in the autumn. The pears were so ripe that I merely had to peel and mash them for the recipe. I’m usually not a fan of any type of canned fruit or veggie, but canned pumpkin is a life saver. It’s a challenge to make pumpkin puree and even when you roast the pumpkin, the flavors never become quite as rich and sweet as they are in the canned variety. So this is one of those times that I give in to convenience.

By the time my son, Kenya, woke up from his nap, the smell of fresh bread filled the house. After it cooled we sat and tried it with all kinds of yummy spreads. Mmmm …

Cooking Tip: If you don’t have ripe pears, place them next to bananas in a fruit bowl and they will ripen faster.
1/4 cup agave nectar
1/4 cup butter
1/2 cup pumpkin puree, preferably organic 1 ripe pear, peeled and mashed (it’s ok if there are small chunks) or a little over
1/2 cup pear puree
2 large eggs
2 cups flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon nutmeg

Preheat oven to 350 degrees. Cream the butter and Agave with a standing or handheld mixer. Add the pumpkin and pear purees. Beat in the eggs one at a time. In a separate bowl sift the flour and remaining ingredients. Add the flour mixture to the pumpkin mixture a little at a time until combined. Do not over mix or beat the mixture. Place in a 6 individual greased loaf pans or in one 9×5 inch greased loaf pan. Bake for 1 hour for single loaf or 20 minutes for small loaf pans. Cool for 10 minutes and then run a knife around the loaf pan edges to help release onto a cooling rack. Cool and serve.

Catherine McCord’s Recipes for Kids
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